Instant Pot Chicken Adobo (Printable Recipe)
Filipino comfort food made easy - tender chicken in savory soy-vinegar sauce using your Instant Pot pressure cooker.
# Ingredients You'll Need:
→ Proteins
01 -
4 chicken legs, thighs and drumsticks separated
→ Seasonings & Aromatics
02 -
Kosher salt and freshly ground black pepper
03 -
5 cloves garlic, smashed
04 -
2 bay leaves
→ Sauce Base
05 -
2 tablespoons vegetable oil
06 -
1/3 cup soy sauce
07 -
1/4 cup sugar
08 -
1/4 cup white distilled vinegar
→ Vegetables & Garnish
09 -
1 large yellow onion, sliced
10 -
2 scallions, sliced
→ For Serving
11 -
Cooked rice
# Steps to Follow:
01 -
Season the chicken legs generously with salt and pepper. Separate thighs and drumsticks if not already done.
02 -
Turn Instant Pot to high sauté setting and add vegetable oil. Once shimmering but not smoking, add half the chicken pieces and brown on both sides for about 7 minutes. Remove with tongs to a plate.
03 -
Brown the remaining chicken pieces in the same manner, about 7 minutes total.
04 -
Return all browned chicken to the multi-cooker. Add soy sauce, sugar, vinegar, smashed garlic, bay leaves, sliced onion, and 1/2 teaspoon black pepper.
05 -
Follow manufacturer's guide for locking lid and preparing to cook. Set to pressure cook on high for 8 minutes.
06 -
After pressure cook cycle completes, follow manufacturer's guide for quick release. Wait until quick release cycle is complete before removing lid.
07 -
Turn Instant Pot back to high sauté setting. Bring sauce to a boil and reduce until dark brown and thickened, about 20 minutes. Remove bay leaves.
08 -
Transfer chicken and sauce to serving platter. Sprinkle with sliced scallions and serve alongside cooked rice.
# Extra Tips:
01 -
Use bone-in chicken legs for best results as they won't dry out during pressure cooking
02 -
Don't skip the sauce reduction step as it develops the characteristic thick, glossy adobo sauce
03 -
Settings may vary depending on your Instant Pot model - refer to manufacturer's guide
04 -
Filipino adobo differs from Mexican or Caribbean versions, reflecting Chinese influences through soy sauce